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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Yummy soup that sounds intimidating but is very easy to make. Can be modified to desired spiciness Ingredients:
1/2 cup shallots, thinly sliced |
1/4 cup fresh ginger, minced |
1 stalk lemongrass, halved and bruised (found at markets such as new seasons, whole foods or asian markets (or 2 t. minced lemon zest) |
2 cloves garlic, minced |
1 t. vegetable oil |
2 cups chicken broth |
1 can (13 oz.) coconut milk |
3 t. fish sauce |
3 t. fresh lime juice |
2 t. heavy cream |
1 t. sugar |
1/4-1 whole serrano chile, sliced |
1 cup (4 oz.) shiitake mushrooms, stemmed, sliced |
1 cup (4 oz.) cooked chicken or turkey, cubed or sliced (white meat preferred |
chopped fresh basil, cilantro, and mint |
Directions:
1. Saute shallots, ginger, lemongrass, and garlic in oil in a large saucepan over medium heat; do not allow to brown.
2. Add broth, coconut milk, fish sauce, lime juice, cream, and sugar. Simmer for 10 minutes, then remove the lemongrass.
3. Stir in chile, mushrooms, and turkey. Simmer to heat turkey through, about 3 minutes, then ladle into bowls.
4. Garnish each serving with chopped herbs.
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